Unfortunately, I forgot to take a picture of this dish last week when I made it, so you will just have to trust me. It's good. Spaghetti carbonara is a deliciously fattening, carb-laden pasta dish that usually relies on bacon grease to give it its flavor. Here is the alternative.... equally tasty and full of vitamins....also, an excellent vegetable disguise.
Recipe:
1 good-sized spaghetti squash (yes, this is the actual name as you will see in the grocery store. It's big and yellow)
1 tsp olive oil
1 package thin and crispy turkey bacon, diced
1 bell pepper, seeded and diced
1 onion, diced
1 egg
salt and pepper to taste
1/2 cup parmesan cheese (low-fat if possible)
First, you will need to bake your spaghetti squash. To do this, cut it in half lengthwise, remove seeds (you can bake them like pumpkin seeds if you want) and put it on a baking pan at 350 degrees for about 45 minutes. (It works well to do this while you chop the other ingredients). When you have about 7 minutes remaining on the squash, start cooking the other ingredients as follows.
Heat the 1 tsp olive oil in a deep pan, then add the bacon. Allow it to start to get crispy, then add the bell peppers and onions and saute them until they are soft and translucent. Here, the squash should be done, so hold a half of the squash lengthwise and rake a fork across the meat of the squash horizontally. You will see that strands of squash that look very much like spaghetti will start to fall out. Clean out all of the squash from the husk and add it directly to the pan. Crack the egg into the pot and stir until the everything is hot and you can see that the egg is cooked. Note: Don't stir too much because the squash will turn into a mushy mess. Add the salt, pepper and parmesan and you are done! It tastes just like the real thing only there is no side dish of guilt.
Recipe:
1 good-sized spaghetti squash (yes, this is the actual name as you will see in the grocery store. It's big and yellow)
1 tsp olive oil
1 package thin and crispy turkey bacon, diced
1 bell pepper, seeded and diced
1 onion, diced
1 egg
salt and pepper to taste
1/2 cup parmesan cheese (low-fat if possible)
First, you will need to bake your spaghetti squash. To do this, cut it in half lengthwise, remove seeds (you can bake them like pumpkin seeds if you want) and put it on a baking pan at 350 degrees for about 45 minutes. (It works well to do this while you chop the other ingredients). When you have about 7 minutes remaining on the squash, start cooking the other ingredients as follows.
Heat the 1 tsp olive oil in a deep pan, then add the bacon. Allow it to start to get crispy, then add the bell peppers and onions and saute them until they are soft and translucent. Here, the squash should be done, so hold a half of the squash lengthwise and rake a fork across the meat of the squash horizontally. You will see that strands of squash that look very much like spaghetti will start to fall out. Clean out all of the squash from the husk and add it directly to the pan. Crack the egg into the pot and stir until the everything is hot and you can see that the egg is cooked. Note: Don't stir too much because the squash will turn into a mushy mess. Add the salt, pepper and parmesan and you are done! It tastes just like the real thing only there is no side dish of guilt.
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